Description

This Birria Ramen Mash-Up is a creative fusion dish that combines the rich, slow-simmered flavors of traditional Mexican birria with the comforting texture of Japanese ramen noodles. Tender beef chuck is cooked in a smoky, mildly spicy chili broth with fresh aromatics, then served over perfectly cooked fresh ramen noodles, garnished with fresh cilantro and lime juice for a bright finish. It’s a perfect blend of two iconic cuisines that makes for a hearty and flavorful meal.

Ingredients

Scale

Main Ingredients

1 lb beef chuck or lamb shank
4 oz fresh ramen noodles
1 medium yellow onion, chopped
4 cloves garlic, minced
2 dried ancho or guajillo chili peppers
1/4 cup fresh cilantro, chopped (plus more for garnish)
2 tbsp lime juice, freshly squeezed
4 cups low-sodium beef broth
2 corn tortillas

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Instructions

Prepare aromatics: Begin by chopping the onion and mincing the garlic to prepare your fresh ingredients.
Toast and blend chilies: Toast the dried ancho or guajillo chili peppers in a dry pan over medium heat until fragrant, taking care not to burn them. Transfer the toasted peppers to a blender along with the chopped onion, minced garlic, freshly squeezed lime juice, and low-sodium beef broth. Blend until you achieve a smooth, richly colored sauce.
Sear the meat: In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chuck or lamb shank, searing it on all sides until it’s nicely browned to develop deep flavor.
Simmer the birria: Pour the blended chili sauce over the seared meat. Reduce the heat to low and let it simmer gently, covered, for about 45 minutes or until the meat is tender and easily shreds.
Cook the ramen noodles: Meanwhile, prepare the fresh ramen noodles according to the package instructions, usually boiling for a few minutes until just tender. Drain and set aside.
Assemble the dish: Remove the meat from the broth and shred it using forks. Place the cooked ramen noodles into serving bowls, ladle the birria broth generously over the noodles, and top with the shredded meat. Garnish with chopped fresh cilantro and additional lime juice to brighten the flavors. Optionally, warm the corn tortillas to serve alongside.

Notes

You can substitute beef chuck with lamb shank for a different but equally delicious flavor.
Adjust the number of dried chili peppers depending on your spice preference.
For extra richness, you can crisp the corn tortillas in a pan before serving.
Low-sodium beef broth is recommended to better control the saltiness of the dish.
Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking the noodles.